Preparation

Set grated lemon zest aside. Juice the lemons to get 1/4 cup (4 tablespoons) juice, pour into a bowl, season lightly with salt, and add
the olive oil. Stir gently with a fork to blend and set aside.
Bring 3 quarts of water to a boil, add 2 tablespoons salt and the pasta. Cook according to package directions for al dente, subtracting
1 minute. Empty into a colander, rinse thoroughly with cool water to stop cooking, and drain. Set aside.
While capellini is cooking, combine the maple ham, olives, thyme, artichokes, lemon zest and capers in a large shallow serving bowl.
Season with salt and freshly ground pepper, and toss to blend. Add the cooled capellini and toss lightly to cover all of the strands.
Serve at once.

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